Waxyaabaha ay ka kooban tahay:

5 jaallolo waaweyn oo ukun

½ koob + 2 Tbsp (125g) Sonkor

1 2/3 koob (400ml) Labeen culus, qabow

14 oz (425g) jiiska mascarpone, heerkulka qolka

1 qaado oo laga soosaaray Vanilla

1½ koob oo espresso la dubay

36-40 Buskud Savoiardi (Ladyfigers)

2-3 qaado oo kafee ah liqueur/marsala/brandy

Cacao boodhka laga jaro

Jihooyin:

1. Samee sharoobada qaxwada: ku qas qaxwada kulul iyo khamriga, ku shub saxan weyn oo meel dhig si aad u qaboojiso.

2. Samee buuxinta: ku rid jaallo iyo sonkor baaquli weyn oo kulaylka celinaya oo ku dul dhig dheriga biyo karkaraya (bain marie). Hubi in salka hoose ee maddiibaddu aanay taaban biyaha. Si joogto ah u billow inaad ruxdo, ilaa sonkortu ka milanto, oo koofiyadu ay dhumucdo. Heer-kulka ukumaha jaallodu waa inuu gaadhaa 154-158ºF (68-70ºC). Tallaabadani waa ikhtiyaari (akhri qoraallada). ka saar baaquli kulaylka oo ha qaboojiso.

3. Ku dar mascarpone, soosaaray vaniljka iyo garaac ilaa inta siman.

4. Maddiibad gaar ah ku garaac kareem culus oo qabow oo aad u adkeyso meelaha ugu sarreeya. Isku laab 1/3 ee kareemka Darwishka isku dar ah mascarpone. Ka dibna kareemka dufanka ee soo haray. dhinac dhig.

5. Isku soo wada duub: ku dhex geli farta marwada isku dar ah kafeega ilaa 1-2 ilbiriqsi. Ku rid dhinaca hoose ee saxan 9x13 inch (22x33cm) ah. Haddii loo baahdo, jebi dhowr far dumar ah si aad ugu habboonaato saxanka. Kala badh kareemka ku faafi farta la qooyay. Ku celi lakabka kale ee faraha dumarka oo ku faafi kareemka haray ee korka. Dabool oo qaboojiyaha ugu yaraan 6 saacadood.

6. Kahor intaadan bixin, ku boodh budada kookaha.

Xusuusin:

• Ku garaacista jaallooyinka beedka sokorta ku dul marsama mooska bain waa ikhtiyaari. Dhaqan ahaan, ku darso ukun ceeriin ah oo jaallo ah oo sonkor ah ayaa gabi ahaanba fiican. Haddii aad isticmaasho ukun cusub, ma jirto khatar. Laakin, dad badan ayaa cabsi galiyay cunista ukumo ceyriin sidaas darteed adiga ayay kugu xiran tahay.

• Halkii kareemka culus waxaad isticmaali kartaa 4 ukun oo cad. Ku garaac si aad u adkeyso meelaha ugu sarreeya, ka dibna ku laab isku dar ah mascarpone. Tani waa habka dhaqanka Talyaaniga. Laakiin, waxaan u arkaa in nooca kiriimka culus uu ka sii hodansan yahay oo aad uga wanaagsan yahay. Laakiin, mar labaad, adiga ayay kugu xiran tahay.